Dinner Menu
Thursday, July 2nd, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
Braised Kale Salad, scapes, zucchini, Eleven Brothers goats milk tomme, garlic crumb, black olives
Berry Patch Strawberries and Maplebrook Mozzarella, radish, basil, spinach, black pepper and EVOO
Red Wine Braised Grilled and Chilled Octopus, halloumi, garlic scapes, parsley puree, shaved fennel salad
Pete’s Greens, chive blossom, avocado and buttermilk dressing, charred jalapeno, scallion
Chicken Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast
Spiced Lamb Sausage, yogurt, couscous, apricot, chickpeas and pickled onion
Lee Farms Ricotta, Woven Roots sugar snaps, mint, chilies, lemon and frissee
Bone Marrow Braised Dandelion Greens, early tomatoes, slow poached egg and Parmesan
Fried Pollock, peas, green goddess, potatoes, Leahey bacon, butter lettuces, cockles and pickles
Pan Roasted Steelhead, white beans and zucchini, lemon, parsley, asparagus, summer squash
BBQ Braised NEFF Beef, smoky quinoa, kohlrabi slaw, chives
Spaghetti, garlic, green olives and spinach pesto, crème fraiche, Parmesan
Spring Ham of NEFF Pork Belly, Japanese turnips, sugar snaps, greens, mustard
dill pickled green strawberries
Old Fashioned Chocolate Cake, brown sugar-whiskey pudding, espresso ice cream, chocolate truffle
Warm Crumbled Corn Bread, strawberries, jalapeno ice cream and toasted corn flakes
Almond Cake, lemon curd, raspberry, whipped cream, mango, white chocolate, cherries